Peanut Butter Snickers Pie with salted Caramel

No-Bake Deep-Dish Peanut Butter Snickers Pie with Salted Caramel

This rich, decadent pie has so many textures and flavors going on, there's bound to be something for everyone. The cookie crust is double the thickness of most. It's firm, chocolaty, and the perfect crunchy contrast to the smooth, soft, creamy peanut buttery filling. The cream cheese in the filling adds a slight tanginess and is another flavor undertone but takes a backseat to the intensity of the peanut butter. The abundance of diced Snickers on top adds more texture and flavor, while the salted caramel helps to cut some of the sweetness, and adds more luscious flavor. The pie is no-bake, fast and easy to assemble, but does need to freeze for at least 3 hours so it can set up. There's no harm making it well in advance of an event (about 1 week) because it keeps beautifully in the freezer (about 2 months). Let pie come to room temp for about 15 minutes for easier slicing. If you have extra Halloween candy (or Easter, birthday party, etc.) to use, mix-and-match and use that instead of Snickers.

YIELD: 1 9-inch springform pan, 10+ very generous pieces

 

PREP TIME: 20 minutes

COOK TIME: 0 minutes

 

TOTAL TIME: 3+ hours, for chilling and setting up

INGREDIENTS:

Crust
20-ounce package chocolate sandwich cookies, crushed to fine crumbs (I used chocolate-filled Trader Joe's version of Oreos - 43 cookies in the package; classic Oreos or another chocolate sandwich cookie may be used)
6 tablespoons unsalted butter, melted (3/4 of 1 stick)

Filling and Topping
8 ounces cream cheese, softened (I used Trader Joe's spreadable light cream cheese; reduced fat or full-fat cream cheese may be used)
8 ounces Cool Whip, at room temperature (I used Fat Free Cool Whip; reduced fat or full-fat whipped topping may be used)
heaping 1/2 cup creamy peanut butter or honey roasted peanut butter (use Jif, Skippy or similar; do not use natural or homemade because it can separate)
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
about 1 cup Snickers, diced small (I used Peanut Butter Squared Snickers; or use your favorite candy)
about 1/4 cup salted caramel sauce, for drizzling (I used Trader Joe's; use your favorite brand or make Homemade Caramel Sauce)

DIRECTIONS:

1. Spray a 9-inch springform pan with cooking spray; set aside. If you don't have one, a 9-inch square pan would likely work, although I have not tested it. Do not use a 9-inch traditional pie dish because it will be too shallow.
2. Crush cookies by placing them in a food processor and processing until they're a fine dust, noting that the filling may melt a bit which is okay. Using a Vita-Mix is not ideal because it will melt the cookies before it will crush them, and you will have to work in batches, tamping down frequently. Crushing cookies in a large Ziplock and rolling over it with a rolling pin may work, provided you take your time and make sure the cookies are broken down into a fine dust. Set crumbs aside.
3. In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
4. Add the cookie crumbs to the butter, and stir to combine. Mixture will be thick, slugdy, and fudgy.
5. Turn mixture out into prepared pan, pressing it down firmly with a spatula and smoothing the top so that crust it flat and even; set pan aside.
6. Filling and Topping - In a large mixing bowl, combine cream cheese, Cool Whip, peanut butter, vanilla and beat with an electric mixer until smooth and creamy, about 2 minutes on medium-high speed. Stop and scrape down the sides of the bowl. This is a recipe I found it easier to use my handheld mixer than stand mixer.
7. Add confectioners' sugar slowly and mix to incorporate, making sure to start mixing on low speed so sugar doesn't fly everywhere. Beat until smooth and combined, about 2 minutes on medium-high speed.
8. Turn mixture out onto prepared crust, smoothing the top lightly with a spatula.
9. Evenly sprinkle with diced Snickers. I used a generous 1 cup; use more or less depending on how thick you want the candy layer.
10. Evenly drizzle with caramel sauce; just eyeball it. Use more or less depending on how thick you want the caramel.
11. Cover pan with clingwrap or foil to prevent freezer smells, and place pan in freezer for at least 3 hours to set up before slicing, or overnight. I made pie 3 days before slicing it. Recipe can be made well in advance of an event, about 1 week or so, if desired.
12. When ready to serve, allow pie to come to room temperature for about 15 minutes. Carefully remove springform ring, and slice. The pie slices easily after about 15 minutes at room temp.  The filling doesn't really freeze solid and doesn't get as hard as ice cream does. Pie will keep covered in freezer for about 2 months or in the refrigerator for about 10 days. I store in the freezer because of the longer shelf life and prefer this pie well-chilled.

FOUND HERE: http://www.averiecooks.com/2013/10/no-bake-deep-dish-peanut-butter-snickers-pie-with-salted-caramel.html